Gluten-Free Jambalaya Breakfast Casserole

7 ingredients
3 steps

Ingredients

  • 1 package ZATARAIN'S(R) Jambalaya Mix, Original
  • 1 pound cooked gluten-free ham, coarsely chopped
  • 8 eggs, lightly beaten
  • 2 cups half-and-half
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped green onions

Directions

  1. 1
    Prepare Jambalaya Mix as directed on package, using ham in place of the smoked sausage.
  2. 2
    Preheat oven to 350°F. Mix eggs and half-and-half in large bowl until well mixed. Add cheese, bell pepper and onions; mix until well blended. Set aside. Spread rice mixture evenly in bottom of greased 13x9-inch baking dish. Pour egg mixture over top.
  3. 3
    Bake 30 minutes or until eggs are set. Let stand 5 minutes before serving.

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